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Panko-Crusted Fish & Chips

One of the highlights of every summer is lunch or dinner al fresco at the Wildside Grill in Tofino, where the halibut, salmon, shrimp, and prawns are caught on the owners’ own boat, and tuna and ling cod from other local fishermen. The fish and chips are light and crisp, fried in a Panko coating that distinguishes them from the usual overly battered (and often greasy) fish and chips.

My love for this particular style of fish and chips sent me on an internet search, and I came up with a formula that lacks the nearby beach and driftwood tables, but delivers the light, crisp fish and chips that will bring me back to the west coast once we’re back to our usual routine at home.

Panko are crisp Japanese breadcrumbs – if you can’t find them, use any dry breadcrumbs.

In a shallow dish or pie plate, season the flour with salt and pepper. Crack the eggs into another dish and beat them lightly with a fork. Put the Panko in another dish. Heat 2-3 inches of oil until it’s hot, but not smoking (to 360º, if you have a thermometer).

Dredge fish pieces in flour, shake off excess then dip in the eggs, and then coat evenly with Panko.

Fry in batches until golden brown on both sides. Remove with a slotted spoon or tongs to a plate lined with paper towels. If you like, transfer to a baking sheet and keep warm in a 250F oven while you cook the rest. Serves 4-6.

Article Posted 6 years Ago

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Content provided on this site is for entertainment or informational purposes only and should not be construed as medical or health, safety, legal or financial advice. Click here for additional information.